Scottish buffalo mozzarella , pancetta and spinach arancini

  • Serves: 4 people
  • Prep time: 30 minutes
  • Cooking time: 25 minutes
    • Italian

    Scottish Buffalo Mozzarella, Pancetta & Spinach Arancini

    Recipe Information

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    Makes 12

    1 x 260g Scottish Buffalo Mozzarella

    80g fresh spinach leaves

    85g smoked pancetta cubes

    70g ricotta cheese

    30ml lemon juice

    2 x cloves garlic

    300g cooked long grain rice

    100g fresh breadcrumbs

    100g plain flour

    2 x large eggs – beaten

    Sea salt and black pepper

    10ml olive oil

    Vegetable oil for deep frying


    Peel and mince the garlic

    Roughly chop the spinach leaves

    Saute the pancetta in a frying pan along with the olive oil until just browned, add the spinach leaves and garlic to the pan and cook another min to wilt the leaves

    Put this mixture along with the rice, lemon juice and ricotta into a mixing bowl, season with salt and pepper and mix together

    Drain the liquid from the mozzarella and cut into 12 chunks

    Divide the rice mixture into 12

    In the palm of your hand wrap each portion of the rice around a chunk of the mozzarella and form into a ball

    Put the flour in one bowl, the beaten eggs into another and the breadcrumbs into a third bowl

    Dip each ball in the flour to coat, then the egg wash and then the breadcrumbs

    Heat some oil in a pan till it reaches 180c or when a small cube of bread turns golden in 30/40seconds

    Carefully fry the balls in batches of 4 for 3 to 4 mins – until golden brown – keep them warm while you cook the rest